Easy pumpkin risotto recipe

I love risotto! Especially when the days are cold, risotto is my go-to comfort food. This pumpkin risotto recipe is super easy but very comforting. You’ll only need a few ingredients, it’s vegetarian and if you skip the cheese at the end it’s even vegan. No wine, cream or butter is needed so it’s healthier than most risotto recipes.

Normally my favorite risotto combination is with spinach and mushrooms but this time I decided to go for pumpkin. The perfect winter ingredient if you ask me. If you like pumpkin as much as I do you might also like my pumpkin peanut butter cups or my vegan pumpkin bread recipe.
Pumpkin combines perfectly with sage. You sometimes have these winner combinations, like blue cheese and nectarines or banana and peanut butter. Pumpkin and sage is another combination that is always a big hit. Fresh sage is the most tasty but dried sage is easier to store. I always have some dried sage in my cabinet so I used dried sage for this recipe, feel free to swap it with fresh sage though!

Warm some olive oil in a frying pan and quickly fry the red onion. Add the risotto rice and the kurkuma and shortly fry them. Add 1/4th of the vegetable stock. Let the rice soak in the stock. Add the pumpkin cubes, sage and half of the remaining vegetable stock. Boil the risotto, add the remaining stock when it starts to look a bit dry.
In the meantime roast the pumpkin seeds in a frying pan without oil for 2 minutes, set aside when done.
Serve the pumpkin risotto with the pumpkin seeds, Parmesan cheese and optionally some extra sage.